Tag: gluten free
Sorghum Flour
Medium-size round grain with a mild, lightly sweet taste that melds well with other flavours. Originated in Africa; today it is the fifth most important cereal crop in the world. Highly versatile—so... Read More
Rice Flours
Rice flours are a key ingredient in most gluten-free baking. White rice flour is a bland-flavoured flour, which will work well with just about any flavour, and its light texture makes it well suited f... Read More
Quinoa Flour
A small, light-coloured round grain with an unmistakably nutty, earthy flavour. The coating on the seeds of this grain, from which the flour is milled, is bitter. If possible, look for “debitter... Read More
Corn Starch
Corn starch, cornstarch, or maize starch is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used ... Read More
Potato Starch
Made from ground potatoes, this is a fine, white powder of a flour. It is popular for cakes and more delicate baked goods. If you look in old Nordic cookbooks, or talk to a fancy pastry chef, chances ... Read More
Millet Flour
Small, pale, yellow round grain with a mild flavour that’s ideal for blending with the flours of other grains This nutrient-rich flour has a subtle flavour, and can be used for sweet or savory b... Read More
Corn Flour (masa harina)
Made from ground corn, this flour is too coarse for cakes, but is very nice for pancakes, cornbread and tortillas. Don’t confuse it with cornmeal (also gluten free), which is more coarse and wel... Read More